Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
- Autores
- Gutiérrez Carmona, Tomy José; González, Gema
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: González, Gema. Instituto Venezolano de Investigaciones Científicas; - Materia
-
Edible Films
Cross-Linking
Natural Fillers
Surface - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/31806
Ver los metadatos del registro completo
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Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flourGutiérrez Carmona, Tomy JoséGonzález, GemaEdible FilmsCross-LinkingNatural FillersSurfacehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: González, Gema. Instituto Venezolano de Investigaciones Científicas;Springer2016-10-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31806González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-221557-1858CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11483-016-9458-zinfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-016-9458-zinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:49Zoai:ri.conicet.gov.ar:11336/31806instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:35:50.224CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
title |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
spellingShingle |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour Gutiérrez Carmona, Tomy José Edible Films Cross-Linking Natural Fillers Surface |
title_short |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
title_full |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
title_fullStr |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
title_full_unstemmed |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
title_sort |
Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour |
dc.creator.none.fl_str_mv |
Gutiérrez Carmona, Tomy José González, Gema |
author |
Gutiérrez Carmona, Tomy José |
author_facet |
Gutiérrez Carmona, Tomy José González, Gema |
author_role |
author |
author2 |
González, Gema |
author2_role |
author |
dc.subject.none.fl_str_mv |
Edible Films Cross-Linking Natural Fillers Surface |
topic |
Edible Films Cross-Linking Natural Fillers Surface |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour). Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: González, Gema. Instituto Venezolano de Investigaciones Científicas; |
description |
Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour). |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/31806 González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-22 1557-1858 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/31806 |
identifier_str_mv |
González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-22 1557-1858 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11483-016-9458-z info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-016-9458-z |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR) https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR) https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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score |
13.070432 |